Since it’s been six weeks since the first (and only) posting about my 2017 Cookery Project, even my closest followers—all three of them—have probably forgotten by now that it even existed. The simple truth is that I just haven’t done much innovative cooking so far this year. Between a heavy rotation of lunches at various area Restaurant Weeks and an otherwise somewhat crowded schedule, I’ve been living on deli carry-outs, salads, and old standards for most of my home meals. I’m not abandoning my experimentation with tastes and techniques, but I probably won’t get up to full speed until April.
I did try something new yesterday: Seared Scallops With Mint, Peas, and Bacon, based on a recipe from Epicurious. I stuck to the recipe—except for increasing the amount of bacon, because, well, bacon—and made a pea pureé for the first time.
I was happy with the result, and happy to taste my own (new) cooking for a change.